David Briceño

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David Briceño
 
@david-briceno • 4 years ago • comments: 0
Created a new Event:
David Briceño
 
@david-briceno • 4 years ago • comments: 7
Posted a new Comment on @david-briceno:
"Hi Mark, what are you looking for in cocoa? what are your needs? i currently have some cocoa microlots with different flavor profiles. If you are in Bogotá,..."
David Briceño
 
@david-briceno • 4 years ago • comments: 7
Posted a new Comment on @david-briceno:
"Hi Erin, i´m sorry i wouldn´t answer soon, i hope you´re doing great. I´m a cocoa producer and a professional in agronomy, and i´m currently working to set..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"Hi everyone, i been silent for a while (working hard). I just wanted to tell you that i´m in the process of getting the equipment for the lab. I..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"That´s really helpfull Clay, i had a better impression from IMSA. I´ll go with your advice, but ihave one question. Melangers and similar, and ball..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"Caotech just gave me their response. Their ball mill needs a minimum fat/butter content of 30% to operate."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"I forgot about something. They are planning to buy a refrigerator for tempering and keeping samples. I honestly don´t have any idea about the..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"Daniel and Sebastian, you both got me thinking.Roasting: ill stick with IMSA, as i´m not allowed to buying equipment that needs modification. The..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"Hi everyone, my total budget is 260.000.000 colombian pesos, that´s about 80.000 dolars. - Cocoa Roaster 5 kg per batch. Machine: ERTC-05 IMSA..."
David Briceño
 
@david-briceno • 4 years ago • comments: 0
Posted a response to "Help with some chocolate machinery info, please"
"Sebastian, you´re right. The main goals are to make some resarch, provide assistance to farmers and create a small chocolate maker and chocolatier..."

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mark4604
06/26/16 06:25:39PM @mark4604:

Hola juanita ya tienes un tienda en manizales? me gustaria problar los chocolates tuyos.


mark4604
06/26/16 06:21:24PM @mark4604:

David,

   Do you have whatsapp?


juanita
06/24/16 11:52:48AM @juanita:

Hola David, yo también soy colombiana y estoy empezando un microemprendimiento para hacer chocolates desde el grano. Vivo en Manizales y me gustaría tener información sobre el proyecto en el que estan trabajando. Mi correo es juanis_gon@hotmail.com

Saludos

Juanita 


mark4604
06/04/16 05:07:29PM @mark4604:

Hey David,

    I'm located within Bogota and I always like to make new contacts for high quality cacao beans, are you able to get good prices on beans from your region? 

                                          mark Anthony.

       


David Briceño
06/26/16 06:16:39PM @david-briceno:

Hi Mark, what are you looking for in cocoa? what are your needs? i currently have some cocoa microlots with different flavor profiles.

If you are in Bogotá, please give me your number or give me a call.

3155309248


Erin
05/31/16 10:34:44PM @erin:

Hi David, I would be interested in hearing more about cacao in Colombia and what you are planning.

I can also help you out with Premier Chocolate Refiners and the larger Commercial Refiners from Diamond Custom Machines.  Let me know how I can help with this.

Thank you,

Erin Andrews

Erin@indichocolate.com


David Briceño
06/26/16 04:44:59PM @david-briceno:

Hi Erin, i´m sorry i wouldn´t answer soon, i hope you´re doing great.

I´m a cocoa producer and a professional in agronomy, and i´m currently working to set up a cocoa and chocolate lab for a public institution but i have one of my own. I´m probably having two or three Premier chocolate refiners in the next couple months. Right now i´m focused in upgrading my roasters.

As for my work with cocoa i´m currently profiling cocoa beans from all around Huila. We have a lot of different flavors, ranging from full cocoa-chocolate to intense floral and fruity notes. Cocoa plants in Huila are mostly very old and diverse hybrids and some criollos, which makes a bit difficult to work with but it´s very rewarding.

Thank you for your contact and please keep in touch.

dbricenop@gmail.com

skype dbricenop